Predictable as ever,
the moment I feel the crisp chill of autumn in the air, I reach for the
mouthwatering beef stew with rosemary and with juicy prunes recipe.

Oh and it was
delicious. The kids to love
gravy a lot, so you can eat it with spoon.

The recipe I use is an adaption of Tesco UK.I use much less beef stock.

Beef,
prune and rosemary casserole

Ingredients

45ml (3 tbsp)
vegetable oil

100g (3½oz) bacon or smoked
lardons

400g (13oz) British
beef, diced

250g (8oz) shallots,
peeled and sliced

3 celery sticks,
sliced on the angle into 1 inch pieces

2 medium carrots,
peeled and sliced on the angle into 1 inch pieces

4 garlic cloves,
peeled and cut into 3

2 tbsp plain flour

125g (4oz) dried
prunes

15ml (1tbsp) red wine
vinegar

500ml (1¼pt) hot beef
stock

4-5 sprigs rosemary

For the parsley mash

750g (1½lb) potatoes

15g (½oz) butter

splash semi-skimmed
milk

3 tbsp parlsey,
chopped

Preheat the oven to gas 4,
180°C, fan 160°C. Heat 1 tbsp oil in the bottom of a heavy casserole and
fry the bacon or lardons until crisp. Set aside and continue to fry the
beef, adding a little more oil if necessary. Cook this in 2 batches so the
pan doesn’t overcrowd and the heat is kept up. Remove and set aside with
the bacon or lardoons.

Fry the shallots until the
edges begin to brown. Remove and add to the meat. Return your beef to the
pot with the celery, carrots and garlic. Fry for a further 4-5 minutes
until the celery and carrots begin to soften. Stir through the flour then
add in the prunes and season well. Pour over the red wine vinegar and
allow it bubble off before adding the stock and rosemary leaves. Cook
for 1 hour and 30 minutes.

Meanwhile, put the potatoes
into cold salted water, bring to the boil and cook for 20 minutes or until
tender. Drain and mash with a knob of butter and a splash of milk, then
stir through the parsley. Serve alongside the stew.